Ginger Chicken Jerky Recipe


  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon pepper
  • 1/4 cup sugar
  • 1/2 cup soy sauce
  • 1 tablespoon fresh ginger
  • 1 large clove garlic – minced
  • 2 pounds chicken (or any meat type)


  1. Cut your meat into slices of about 1/4″ thick.
  2. Combine ingredients.
  3. Pour marinade over meat, cover and let sit in the fridge overnight or for about 5-10 hours, mixing periodically.
  4. Lay out on dehydrator racks, without touching or overlapping, and dry out on lowest temp. for about 10-20 hours, or to your preference. Enjoy!

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3 Responses »

  1. by Nathan

    I just mixed up the marinade, and put the chicken in it. I will start dehydrating it before I go to bed. The recipe sounds good, thanks for making it available.

  2. by Viv

    My question is one that could apply to all the kinds of jerked meat I guess: Once made and perhaps stored for some months, can the resulting product be cut up and re-hydrated in soup, stew, pasta sauce? Might it work like dehydrated vegetables? I want to know becasue the current ramping up of world food prices is having me think of ways to economize. Thanks for any info you can give me. I think your site is great!

  3. by Ron

    Stick the marinade and the meat in a ziplock bag. Squish it up every time you go to the fridge for a beer. Open it and smell it. Then add a LITTLE bit of beer in it. Dehydrate as usual.

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